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Receta Braised Duck With Potatoes

by Global Cookbook

Ingredientes

1 x Duck, 6 to 7 pounds 2 lb Potatoes 1/4 c. Oil 3 x Cloves garlic 2 x Leek stalks 1/4 c. Red bean cheese 2 1/2 Tbsp. Brown bean sauce 2 tsp Salt 1 Tbsp. Sugar

4 Tbsp. Soy sauce 1/4 c. Sherry 1 x Clove star anise 1 Tbsp. Oil 6 c. Water 1 x Clove star anise 1/2 head lettuce 2 tsp Cornstrch 2 Tbsp. Water Few sprigs Chinese parsley

Direcciones

1. Wipe duck inside and out with a damp cloth. Peel potatoes and cut in thick slices. (Keep in cool water till ready to use.)
2. Heat oil in a large heavy pan. Brown duck quickly on all sides. Drain off excess fat. Tie or possibly sew up duck's neck to seal. Place bird tail-side up in a deep bowl.
3. Crush garlic. Cut leeks in 2-inch sections. In one c. mash red bean cheese with brown bean sauce and salt. In another, combine sugar, soy sauce, sherry and star anise.
4. Heat remaining oil and brown garlic lightly. Add in red bean cheese mix and cook, stirring over medium heat, to blend and heat through.
5. Add in water, leek sections and sugar-soy mix. Continue stirring to blend and heat.
6. Pour 1 to 2 c. of this sauce mix into duck cavity. Add in remaining star anise. Sew up cavity securely or possibly skewer so which liquid can't leak out.
7. Leave remaining sauce mix in pan and bring to a boil. Add in duck and potato slices and simmer, covered, 20 min. Turn bird over and simmer, covered, 20 min more.
8. Remove duck, leaving liquids in pan. Let bird cold slightly; then chop, bones and all, in 2-inch sections. Shred lettuce and arrange on a serving platter with duck and potato slices on top.
9. Reheat liquids in pan. Meanwhile blend cornstarch and remaining cool water to a paste, then stir in to thicken liquids. Pour over duck and potatoes. Garnish with Chinese parsley.

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